Mark Reynolds
Regional Executive Head Chef, Levy UK & National Chairman, Craft Guild of Chefs
Having started his Career in his father’s pub Mark soon learned the love for the industry and started a career at Hilton working at the Famous Park Lane Hotel, the Langham and the launch of Six Hilton Nationals over a 4-year period. Mark has gone on to run some of the biggest sporting venues in the world this including the National Stadium Wembley the opening of the Emirates Stadium, Tottenham Hotspurs state of the art stadium and more recently into a regional role looking after the O2, The Oval, Chelsea, Brentford, Tottenham and the Goodwood estate.
Now with over 35 years of experience in the industry, Mark loves to keep progressing; delivering new and exciting methods and techniques of ways of doing things and incorporating this into his food.
During Marks career, he’s had the pleasure of cooking for many public figures including, British Royalty HRH the Queen, as well as:
- Liam Neeson
- Wesley Snipes
- Sigourney Weaver
- Ewan Mcgregor
- Uma Thurman
- Various Football Teams
Marks cooking style is based on the principles of classical cookery. He loves to achieve wonderfully deep flavoured food without being overwhelming, delivered in a tasteful & elegant style using the very finest produce and local suppliers where possible.
Mark continues to work with world class chefs and really enjoys the fact he is continuously learning new techniques and ingredients that are available and in season.
One thing that Mark is passionate about is produce and sustainability. He loves choosing quality suppliers and takes time to research who he chooses to use. For example, he only sources rapeseed oil from British farmers, The fish and meat he uses are from two of the most renowned suppliers in and around London, and the fresh truffles and caviar he uses are the best you can find.
Mark is extremely proud to be the National Chairman of the Craft Guild of Chefs a well-recognized and respected chef organization with Worldwide membership. Being National Chairman allows Mark access to help build and nurture chefs for the future with competitions, school talks and helping training colleges with advice and Guild accreditations.